Smoked Salmon Recipe
This smoked salmon recipe delivers silky, flavorful fish with a delicate smoky aroma. After curing in a salty brine, the salmon is dried to form a pellicle, then gently smoked to perfection. Baste with syrup for shine and a hint of sweetness.
Equipment
- Non-reactive container (glass or plastic)
- Cooling rack
- Smoker racks or grill grates
- Smoker
- Cooking thermometer
- Brush for basting
- Fan or breezy setup for drying
Ingredients
- Birch or maple syrup for basting
- 5 lbs salmon, trout or char
- 1 quart quart cool water
- 1 cup brown sugar
- ⅓ cup Diamond Crystal kosher salt
Instructions
- Mix the brine and submerge the salmon in a non-reactive container, refrigerating for 4–36 hours depending on fillet thickness.
- Rinse briefly, pat dry, and place skin-side down on a rack under a fan or in a cool place to dry for 2–4 hours until a shiny pellicle forms.
- Lightly oil the skin, set up a low fire in the smoker, and start smoking at 140–150°F, gradually increasing to 175°F over 2–3 hours.
- Baste the fish every hour with syrup or honey to prevent albumin buildup.
- Aim for an internal temperature of 130–140°F.
- Let the salmon rest on the rack for an hour before refrigerating or freezing.
Notes
- Double the brine if it doesn’t fully cover the fish.
- A pellicle helps smoke stick and prevents moisture loss.
- Add water or ice to the smoker’s drip pan to control heat.